Meglio (Closed)

經過五天辛勞的工作，星期六，當然要讓身心放輕鬆，去吃頓好的午飯，是最簡單的方法。地點是諾士佛臺的 IL Meglio，全因看了 Yan~* 的食評，被精緻的美食所吸引，加上價錢相宜，實在沒有不來的理由。二人原本獲安排坐在餐廳內，但室內燈光調得較暗，感覺不夠精神，最後要求坐在餐廳外的座位，跟陽光玩遊戲。先來的是一條外脆內軟的法包，塗上牛油吃，是最基本的美味。期間侍應問我要唔要水？我答「好」，他再問有氣定無氣？心想要 tap water，卻衝口而出說了「無氣」．．．最後唯有乖乖比多 $58，枝水飲落真係特別清純！開胃菜有四款選擇，我要了意大利雜錦風乾肉腸，將不同款式的風乾肉腸搭上雜菜及一片片的 cheeses，份量不小，味道相當濃烈，是個不錯的開始。女友點的煙薄切三文魚配酸山柑籽沙律，賣相一流，薄切的煙三文魚肉質相當嫩滑，加上一片酸酸的柑，是很搭的組合。我要的餐湯是拿坡里牛肉清湯，放了一肥美的牛坑腩，肉質炆至腍熟，同時也下了紅蘿蔔粒和洋蔥，入口鮮甜，也傳來淡淡的牛味。女友選了白椰菜花忌廉湯，但她試了兩三口後，就嚷著要跟我的牛肉清湯交換，其實忌廉湯的質地不錯，絕對夠 creamy，白椰菜花亦

8/1(五) 1.30pm休假的週五,於東洋與西洋菜間作取捨,選了後者,一時許到了諾士佛臺的"IL Meglio".甫入店,發現僅小貓三數隻,有點冷清! 我倆坐近吧臺的圓臺,點了酥皮焗黑鱈魚柳$88及白汁海鮮寬條麵$68,各跟湯,餐飲及甜品.餐湯:牛肉清湯及忌廉湯--忌廉湯奶味濃郁,質地細滑;至於牛肉清湯乃是清澈見底,味道濃.以脆口法包及香滑牛油佐食,不禁把麵包籃內的麵包一一清理.前菜:露筍沙律--露筍跟什菜沙律配荷蘭汁,中規中矩的前菜.煙三文魚沙律--煙三文魚以柑肉,洋蔥末,香草等什菜平衡味蕾,感覺清新!酥皮焗黑鱈魚柳--蠻欣賞這不甘平凡的酥皮做法.以麵包屑整成的酥皮鹹脆而不膩;內裏的鱈魚柳焗至僅熟,魚肉嫩口,唯魚味並不重,只能怪黑鱈魚天性如此.白汁海鮮寬條麵--由紅汁轉了白汁的寬條麵,多得大廚能迎合客人而求變!carabonara汁濃稠質厚,緊緊地環抱著嚼感軟硬適中的寬條麵.而作配料的三文魚柳,藍貝青口及魷魚皆具質素!朱古力慕絲--僅一款的跟餐甜品實非本人的池中物;據悉它甜度適中,且濕潤如棉,回應正面!檸茶及Cappaccino--Cappaccino不細緻,但特濃郁,足讓人回味!

Came to TST for a quick lunch during an August weekday and remembered no one's really eaten lunch at Knutsford before. Why not give it a try? Arrived early and took a quick browse of Tutto Bene's menu, then compared it to next door's Il Meglio's Menu - the latter serves similar food but is priced much cheaper, it also has slightly more customers....! Since both these restaurants are run by the same dining group (not Kingparrot), my only conclusion is that they lack a bit of lunch business, th

得知公假也要上班，心情自然不大愉快。於是在想到了美食治療法，和男友吃一頓再算﹗也是看了食家yan的食評才留意到這裡，於是來一個豐富的午餐﹗就豐富真的不為過，一個一百元左右的set已包括前菜、湯、主菜、甜品、飲品。先來麵包︰配上醋食令人停不了口﹗反而牛油就被遺棄在一邊。前菜︰意大利風乾肉，有幾款不同的選擇火腿、肉腸，味道不錯。而煙三文魚配上水份超多的橙一塊吃，真的美味。西蘭花湯︰很creamy，要是我喝這個的話可能已飽了一半。牛肉清湯︰平時應該不會喜歡，可是今天天氣悶悶的，喝一口又覺得頗清新﹗牛扒︰比想像中差了少許，有點乾，外皮燒得有點焦了。反而煙肉粒長通粉很不錯，penne夠嚼勁，而汁又不會太膩，推介﹗是日甜品是一小件巧克力慕絲，味道很麻麻，我只對那片白巧克力有興趣。最後來一杯冰涼的檸茶，一消暑氣，就這樣過了優閒的兩小時。

星期日晚，雲層稍為收歛。在父母家裡吃過晚飯之後，收到友人J嘅邀請，與阿madam到尖沙咀諾士佛臺一帶fine dining。雖然已吃得七、八成飽，再輕嚐淺嚼多一點都歡迎，加上太座冇反對，便加入她倆嘅飯局。一路走著，友人J被印在透明玻璃上嘅Ristorante Venezia字樣吸引，事緣月前她與madam一起到威尼斯旅遊，有機會在一小店一嚐極品意粉，故希望可以舊夢重溫。首先登場嘅係一系列麵包($58)，baguette外表香脆，內裡烘得鬆軟。尤其喜歡其新鮮蕃茄榨成嘅醬汁，少少酸辣，十分醒胃。隨之而嚟囓係beef carpaccio ($112)。Carpaccio相傳係威尼斯嘅人發明嘅特式食品，泛指薄切嘅生牛肉或魚肉作為頭盤奉上。此頭盤除了生牛肉之外，佐以牛油果及火箭菜。生牛肉蘸了些橄欖油，入口鮮美，兼有橄欖油嘅香味。新鮮嘅牛油果入口有溶化嘅感覺，獨特嘅濃郁香味也令人難忘。友人J令點了grilled zucchini ($88)，筆者未有品嚐，不作評論。吃了前菜之後，進入吃pasta 嘅階段，筆者先淺嚐risotto gamberi($178)。Gamberi者，蝦也。蝦肉稍微燒香，入

最近密密來尖沙咀,這次為的是挑選伴娘裙,試身前卻又吃big lunch,怎也說不過去揀選這裏全因為看見食友Yan的靚相,泊後車過來的時候已3時,諾士佛臺裡某些餐廳也"落場",難得這裏仍營業,而且超值午餐仍然供應,毫不猶豫的走進去.店子裝潢簡單而又不失莊煌,深沉色調配水晶吊燈,配搭得宜.點好菜,麵包便呈上,很少見麵包捧出來時是熱辣辣,撕開後還在煙,所以即使是很普通的法包,也叫人難以抗拒.~~~Appertiser(四選一)~~~Parma ham with melon - 毫無疑問的選擇. Melon不算太清甜,但碰巧Parma ham又不太咸,兩者相得益彰.中間還有點黑醋沙律,正好清清腸道.菠菜炒田螺 - 用蕃茄醬加菠菜調教出香濃的醬汁,田螺很大粒,爽口,再加上半溶的芝士,夾著麵包來吃又或是用麵包蘸醬汁吃也別具風味.~~~Soup~~~牛肚湯 - 傳統的意式美食,在意大利街頭,不難找到獨有的牛肚包.難得香港也有這麼地道的菜式.蕃茄湯裡嗅出強烈的香草,正好中和烹煮牛肚的味道.牛肚是難得的爽口,有咬口之餘不會太淋.湯內還加有一點似麥米的食材,但總括來說味道是上佳.(另一湯款是忌簾湯)~~~

近來為婚事、家事繁亂不堪，偶爾亂寫東西或詞不達意的話，大家不要見怪!　而忙碌中的心情也挺矛盾的，雖嚮往留港的週末，但其實週末是最忙、美食誘惑也最強的時候。考慮後決定：百忙中也要抽空慰勞自己，而午餐比晚餐不易致肥，就晏訪這家環境優雅、心儀已久的小餐館。是日被安排就坐吧檯下的小圓桌，偌大悠閒舒適得緊，坐下真的不太願離開!4道菜午餐由$68-$102，每項選擇自由度不少，費了一些時間才選出： 帕爾瑪風乾腿配金瓜4款頭盤中，毫不猶豫選出了巴馬火腿配哈蜜瓜；以香鬆軟的牛油麵包略為開胃後，這也是一上檯就急不及待品嚐的菜式︰火腿片得薄薄的，咸香味一般，但配以清甜哈蜜瓜總有無比奇妙的化學作用，以午市套餐的頭盤來說絕對是超額完成，推介!茄醬菠菜炒法國田螺芝士香、菠菜清新、田螺鮮滑以及開胃的茄醬交錯，滋味豐富而曼妙，配以鬆軟有彈性的麵包尤其好吃，推介!吃著吃著，一籃麵包不知不覺清光；侍者即時詢問要否添麵包，為留肚給主菜當然不用了，不過服務細心值得加分。 白菌忌廉湯菇味濃郁、細膩、芳香，口感濃稠、豐富而實在，一般人飲多或會感到有點漏，但菇迷應會死心塌地愛上。推介!　米蘭傳統牛肚湯這是一款清湯，芫荽味甚濃烈，

老細請客食飯, 八九人到諾士佛臺, 在這義大利餐廳露天枱坐下 一看Lunch Menu, 有七八個主菜選擇, 價錢由$80-108 不等, 在乎主菜是什麽. 我就揀了:頭盆: Parma Ham with Melon - 有兩件+菜沙律伴碟, 味道ok.湯: 忌廉白菌湯 - 找不到一粒白菌, 因全都磨蓉煮成湯, 飲落有口感, 味道濃d重好 主菜: 扒三文魚 - 三文魚烤得剛好, 外脆內剛熟, 一點也不鞋口或老, 一流! 甜品: 冇得揀, 只有Blueberry Mousse Cake, 味道還可以吧!以每位一佰元有找的價錢, 吃這麽多道菜, 已算抵食! 註: Baguette 都幾好味架!

Passed by and spotted this italian rest., tempted by its menu while there were not much choices around, so simply set our foot in it.Even though only me and my friend, we were offered a 4-seat table. First served by a basket of baguette, grissini, warmly toasted, crusty with tender inside, served nicely with the tomato spread accompanied and much better was the heated garlic clove (one can simply spoon it out and mesh it on the bread), not even bother asking if balsamic vinegar or olive oil is a

Went there on Valentine's day but we didn't take the set dinner. We ordered scallop and beef carpaccio as appetizer. The scallop was very delicious, its fresh and the sauce matches the scallop nicely. However, the beef carpaccio was disappointing. The thinly sliced beef must have been pre-cut and placed on the plate long time ago, then the chef must have just put the salad and cheese on it to serve. You can't even pick up a full slice of beef at all. The chef didn't even put any olive oil o

It was not recommended by any of our friends, the only reason was that it had a table available at the time we passed by.The usher was a curteous young guy. Always a smile on his face, the rest...so so.Now comes to food: not to a standard where it could charge at around $90 for an antipasto and $180 for main course. We order the basics, for antipasti - Prosciutto wrapped melon and Fried platter (not very italian is it?) As main course - Risotto, Ravioli, Angel hair in tomato sauce and a pizza.Ra